Don’t be intimidated – this is super easy to make!
The ONE thing I’ll say that’s tricky is that, unless you’re cool with eating raw eggs, you must pasteurize your eggs first. BUT, also not a huge deal. You simply need a kitchen thermometer. You can order one from amazon here (under $15, and delivers to Israel). Alternatively, you can find one at any baking store.
TO PASTEURIZE EGGS:
- Place eggs in a pot of water. Attach the thermometer to the pot so that the tip is submersed in the center of the pot.
- Turn on the flame, and monitor the temperature THE ENTIRE TIME. Once the temperature reaches 60 degrees celsius / 140 degrees Fahrenheit, turn on a 3 minute time AND DON’T LET THE TEMPERATURE RISE. You must maintain that temperature for 3 minutes. You can do this by either slowly adding just enough cold water so that the temperature remains the same, OR by lifting the pot so that it only hovers above the flame.
- After 3 minutes, immediately remove from heat and run under cold water. You now have raw, pasteurized eggs to use in recipes (ice cream, mousse, mayonnaise, etc).
Oh, and there’s a second thing; you DO need an ice cream machine. In my opinion, you just can’t get that ice cream consistency without it. But it definitely doesn’t have to be fancy and expensive.
And it’s easy to use. All you have to do is freeze the ice cream maker churning bowl overnight before use.
LINKS TO ORDER ICE CREAM MACHINE:
Since I have a KitchenAid standing mixer, I use their ice cream maker attachment, which you can order from amazon here (free shipping to Israel).
Or you can buy a stand-alone ice cream machine.
For shipping within the US, you can order this one from amazon.
For shipping within Israel, you can order this one, or this one, both under 160 nis (at least at the time of writing this post!).
And now, for the ice cream recipe. This is for a cream base, to which you can add whatever flavor you like (makes about 1 liter/1 quart):
Easy Homemade Ice Cream
Equipment
- Ice cream machine (see above for links to order)
- Medium sized bowl
- Hand whisk
Ingredients
- 2 eggs (pasteurized; see above)
- 1 cup milk
- 2 cup heavy cream
- ¾ cup *sugar (see notes below)
- 1/8 tsp salt
- add ins and flavorings (see notes below)
Instructions
- In a medium-large bowl, whisk the eggs by hand until light and fluffy (1-2 minutes)
- Whisk in the sugar a little at a time, then continue whisking until completely blended (about another minute).
- Pour in the cream and milk and whisk to blend.
- Refrigerate the cream base (for about 3 hours. Ideally, you want it to be as cold as possible before pouring it to the ice cream machine).
- Use the ice cream machine as per the manufacturer's instructions.
- Transfer to an air-tight container and freeze at least 8 hours until it sets.
Notes
Fun Flavor Options
*Depending on the flavor, you may want more or less sugar in the recipe. You can always taste the cream base before churning and adjust accordingly.- Classic Vanilla: whisk in 2 teaspoons of PURE vanilla extract into the cream base.
- Coffee: whisk in 3 tablespoons freeze-dried coffee into the cream base. Adjust sugar if necessary (if coffee is strong you may need more sugar).
- Cookies n Cream: whisk in 2 teaspoons of pure vanilla into the cream base. 2 minutes before the ice cream is finished churning, add in 1 cup of coarsely chopped Oreo cookies. You may want to use less sugar in this case.
- Pistachio: whisk in 100-150 grams (according to preference) of pure pistachio paste (100% pistachios) into the cream base. 2 minutes before the ice cream is finished churning, add in 1/2 a cup of coarsely chopped pistachios.
- Peanut Butter: whisk in 1/2 – 2/3 cup (according to preference) of smooth peanut butter (100% peanuts) into the cream base. Optional: 2 minutes before the ice cream is finished churning, add in 2/3 a cup of coarsely chopped peanut butter cups! You may want to use less sugar in this case.
- Chocolate: Melt 115 grams/4 ounces of dark chocolate in a double boiler. Gradually whisk in the milk from the recipe and heat until smooth, stirring occasionally. Remove from the heat and let cool. Pour the chocolate mixture into the cream base (remember, milk already added to the chocolate) and whisk to blend. Refrigerate until cold before transferring to ice cream maker.
2 Responses
You are the best of the best.
It’s look so easy.
I will try to make it🤣
I hope you do!